For everyone who wants to enjoy delicious food AND stay fit and healthy.
Thursday, March 10, 2011
A couple of easy suppers
This week's menu included an omelet with veggies, cheese and a little shaved black truffle (it's the season), and another night we had pre-made mushroom ravioli with a mushroom/sour cream sauce.
For an egg supper, I'll always include a green veggie on the side (steamed broccoli here) and a slice or two of whole-grain toast.
The ravioli sauce--which would be excellent on any kind of pasta--started with sauteed mushrooms and shallots, then adding about a cup of soaked, dried porcini mushrooms with their soaking liquid. To get a little green in the dish, I included about 1/2 pound of asparagus spears, cut into 1-2 inch pieces. If you have some on hand, a half-cup of white wine would be a delicious addition, or use stock/broth. After the sauce is heated through, remove from heat and stir in about 2/3 cup of reduced fat sour cream. The ravioli came from Trader Joe's, where there are many varieties from which to choose. Most supermarkets these days also have premade ravioli or other stuffed pasta in a refrigerator case.
Here's a way to find good places to eat when you're traveling. It's (appropriately) called Find Eat Drink, a website and an iPhone app. (I have a Droid but also an iPad, and hope it will work on the pad) Click on photo for link.
At the University of Cincinnati, I teach writing, reporting and research methods to journalism students as well as a course in mass communication.
I also write a "Healthy Foodie" column, with co-author Mary Ann Barnes, M.D., for the magazine Whole Living Journal, which is distributed in the Cincinnati metro area.
I'm a freelance food and travel writer, a dedicated exercise fanatic (have been since my 20s) and an avid gardener, reader, cook and moviegoer. I'm live in Cincinnati with my husband, George, and recently lost my sweet mother, who died peacefully at 91.